Tag: Charcuterie
The Cave Men: Montreal chefs’ basement secrets (in enRoute, November 2011)
The first time I went downstairs to find the facilities at Le Comptoir charcuteries et vins, chef Ségué Lepage’s wine bar in Montreal’s Mile End neighbourhood, I opened the wrong door and ran straight into that week’s pig. He was hanging out (or rather hanging up) in a cold room. Across the hall – still not […]
Posted: November 14th, 2011 under City, enRoute, Food, Fred Morin, Misc, Normand Laprise, People, Travel.
Tags: absinthe, basement, Charcuterie, chefs, Fred Morin, Joe Beef, Le Comptoir, Montreal, Normand Laprise, peppercress, secrets, Ségué Lepage, tomato
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Charcuterie class in Gascony (in enRoute, Air Canada’s inflight magazine)
Swine and Dine: Our writer hams it up at a Charcuterie course in France. “Squeeze the sausage tightly so that the meat cures evenly,” says cook and food writer Kate Hill, showing me how to churn the manual meat grinder with one hand while managing the growing coil of saucisse de Toulouse with the other. […]
Posted: April 28th, 2011 under enRoute, Food, Misc, People, Travel.
Tags: Charcuterie, Kate Hill, Kitchen at Camont, Nerac, sausage, ventreche.
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